Here’s a rich, hearty Beef and Mushroom Stew recipe—perfect for a comforting, slow-cooked meal.
🍲 Beef and Mushroom Stew
Serves: 4–6
Ingredients:
- 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
- Salt and black pepper, to taste
- 3 tbsp all-purpose flour
- 2–3 tbsp olive oil
- 1 lb (450 g) mushrooms (cremini or button), sliced
- 1 large onion, chopped
- 3 carrots, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine (optional, can use extra beef broth)
- 3 cups beef broth
- 1 tsp dried thyme (or 2 tsp fresh)
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- Fresh parsley for garnish
Instructions:
- Prepare the beef
- Pat beef cubes dry.
- Toss with flour, salt, and pepper until coated.
- Brown the beef
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
- Brown beef in batches to avoid overcrowding. Remove and set aside.
- Cook vegetables
- In the same pot, sauté mushrooms until browned.
- Add onion and carrots; cook 5 minutes.
- Stir in garlic and tomato paste; cook 1 minute.
- Deglaze & combine
- Pour in wine and scrape up browned bits from the bottom of the pot. Simmer 2–3 minutes.
- Return beef to the pot, add beef broth, thyme, bay leaf, and Worcestershire sauce.
- Simmer the stew
- Bring to a gentle simmer.
- Cover and cook 1.5–2 hours on low heat, until beef is tender.
- Finish & serve
- Remove bay leaf.
- Adjust seasoning with salt and pepper.
- Garnish with fresh parsley.
- Serve with mashed potatoes, noodles, or crusty bread.
✅ Tips
- Browning beef well gives the stew deep flavor.
- For a thicker stew, remove the lid in the last 20 minutes to reduce liquid.
- Slow cooker option: After browning beef and sautéing vegetables, transfer everything to a slow cooker and cook on LOW for 6–8 hours.
I can also provide a Guinness-style version with stout beer for richer, deeper flavor if you want a twist on this classic stew.
